Tuesday, July 28, 2009

The Three Bakers - July Daring Bakers Challenge

In the Land of St. Honore', in the town where coffee is king, but chocolate isn't too far behind, the Three Bakers decided to leave the packing to Goldilocks and to check out some food goodies.

First they had some Bread Salad, heavily punctuated by laughter, at Essential Bakery Cafe', but it was tooo bready (even if the bread was good bread).

Then they sampled some freshly handmade truffles at Suess Chocolates which were very, very good, but took a bite out the the wallet. They are still a baby, being three months old, but have already won the Best Truffle award at the recent Chocolate Salon, delightfully reported on by Lynn of Cookie Baker Lynn.

Next they enjoyed the upscale splendor and lively flavor combinations of chocolates at Oh Chocolate marveling at the buttery caramels and rich truffles, but, alas Goldilocks needed help so off they went.

Later one of the Three Bakers took the Daring Bakers Milano recipe and picked up on the coffee and chocolate flavors so recently enjoyed, adding cocoa to the cookie batter and some Kahlua liquor, too, instead of lemon extract.

The filling is almost pure chocolate, thinned with a bit of whipping cream. The cookies were tender and delicious and JUST RIGHT!

The other two of the Three Bakers will surely agree once they get a taste (soon)!

If you have not already done so, do wend your way around the blogosphere to see all of the wonderful Milano cookies created by the very talented Daring Bakers.

Here is a link to the Blogroll. A big 'thank you' to Nicole of Sweet Tooth, our sweet hostess this month, for giving us a challenge that allowed creativity and produced such a great cookie. The original recipe can be found at her blog. Another 'thank you' to Lis and Ivonne for creating the Daring Bakers and for all the effort that goes in to making it a premier baking group.

My changes? Oh, almost forgot that. I used a half recipe, reduced the powdered sugar to 1 cup, added 2 tablespoons of unsweetened cocoa with the powdered sugar, added 1/2 tablespoon Kahlua instead of the lemon extract, and added an extra 2 tablespoons of flour. Otherwise it is just as written on Nicole's blog.

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